Monday, May 17, 2010

Dill Potato Salad


What goes better with BBQ than potato salad as a side dish? Really, it is the perfect accompaniment to pretty much anything grilled. But, considering that we have a lot of summer days in the south-west and my husband loves to BBQ, I have to have a big repertoire of go-to salads or we would eat the same thing over and over again, and who wants to do that? True, I do have a few salads I make often, like my Better Than Restaurant Coleslaw or my Susi's German Pasta Salad but I do like variety, so I try new recipes quite frequently. Some taste great and make it into regular rotation but many recipes I end up tossing out since they were not a hit with the family.


This potato salad falls into the "regular rotation" category. I love dill and use it a lot in my cooking so when I came across this salad it was a no-brainer for me. Unfortunately potato salad is never made quickly. And honestly, it isn't my favorite task when it comes to peeling the boiled potatoes, but the reward in the end is that the salad is always well received.

Starting with a good tasting potato is key for a tasty end result. I like to use Yukon gold potatoes. Their buttery taste works well in a variety of dishes, plus they keep their shape well. Celery, green onions and and a lot of fresh dill add freshness to the recipe. A delicious dressing that combines mayonnaise, sour cream and a heaping tablespoon of Dijon mustard make this potato salad a winner.

If you have room for another potato salad recipe this summer on your dinner table, then give this one a try, you won't be disappointed.


Dill Potato Salad

Ingredients:
2 pounds Yukon gold potatoes, cooked, peeled and sliced
2 tablespoons white vinegar
3/4 cup celery, diced
1/2 cup green onions, thinly sliced
3/4 cup sour cream
3/4 cup mayo
1 heaping tablespoon Dijon mustard
3 tablespoons fresh dill, minced
Salt and Pepper to taste

Directions:
In a large bowl combine the cooked but still warm potatoes and toss with the white vinegar. Set aside to cool.

Add the celery and green onions to the cooled potatoes.

In a separate bowl whisk together sour cream, mayonnaise, Dijon mustard, and dill. Season with salt and pepper to taste. Gently add the dressing to the potato-vegetable mixture and carefully toss to coat. Refrigerate until ready to serve.

5 comments:

  1. I love dill too, especially in the summer. I grow it in my herb garden so I always have plenty on hand. Your potato salad looks good. Funny that you don't like slicing through cooked potatoes. I can just imagine you wincing as you slice.

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  2. Sage Trifle - it is not the slicing that I despise but I boil my potatoes whole in their skin, so it's peeling the hot potato and then slicing it. It is usually a task my husband will do for me LOL

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  3. This looks so GOOD!!! I love dill.

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  4. I too, love dill.
    Really enjoying the fact that you're doing so many salads & helping me build my repertoire for the summer!

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  5. Dill is one of my favorite herbs. This is such a lovely potato salad. Perfect for the months ahead. I hope you are having a fabulous day. Blessings...Mary

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